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Homemade Vegan Mayonnaise
Homemade Vegan Mayonnaise seems like a contradiction, but this recipe makes creamy, tangy homemade mayo that everyone at the table can enjoy.
Instead of an egg yolk base, this recipe uses soy milk and oil (and some other yummy stuff) to create a copycat version of mayo that goes perfectly with salads, sandwiches, or sauces.
I know it can be hard to find vegan recipes that are really flavorful, and not complicated to make. So, I try to make sure my vegan favorites can be easily made in your kitchen, too. Here are a few you can try today:
Vegan Mayonnaise vs Regular Mayonnaise
Vegan mayonnaise uses a combination of non-dairy milk (typically soy) and oil. Regular mayonnaise uses oil and egg yolks. Egg products are animal by-products and naturally aren’t vegan.
Vegan mayo recipes leave room for adding some seasonings to provide additional flavor and texture, like dijon mustard, lemon juice, and vinegar.
Helpful Equipment To Make Homemade Mayo
These tools will help make this recipe even easier!
Homemade Vegan Mayonnaise Ingredients
- 1 cup vegetable oil
- ½ cup soy milk (or almond milk)
- ½ lemon, juiced
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- Pinch of cane sugar
- Salt, to taste
How To Make Homemade Vegan Mayonnaise
Pour your soy milk into a food processor or a mixing jug. Process or blend with your immersion blender for about 1 minute until the milk becomes foamy.
Next, pour in the lemon juice, red wine vinegar, dijon mustard, sugar, and salt. Process, then, as the food processor is running, very slowly add in your oil in a slight drizzle until fully incorporated and thick.
If your mayo is still a bit thin, add a touch more oil.
Store your mayo in a jar with a tight fitting lid for about 1 week in the fridge. Enjoy!
Prep Time
This recipe takes 10 minutes to make.
What can I use Vegan Mayo for?
You can use Vegan Mayo for anything you would use regular mayo for. You’ve probably got your own uses, but here are a few you haven’t thought of:
- Make this Vegan Coleslaw recipe
- Spread it on a toasted tomato sandwich
- Mix it with some cotija (or feta) and chili powder to make a yummy spread on tacos or corn on the cob
- Add it to a cake mix for flavor and moisture
- Mix it into mashed potatoes instead of butter
Tips & Tricks and Recipe Notes
- Use a food processor or immersion blender. Unless you have somehow perfected using a hand mixer or blender, this recipe likely won’t work out as well. So stick to what works!
- Mayo comes out better when you use room-temperature ingredients. Let everything sit on the counter for about an hour beforehand.
- Add your oil very slowly. You can’t just pour it all in. It has to be incorporated little by little.
- If your mayo separates after it’s been in the fridge, just give it a stir and it should come back together.
How to Store
Keep your vegan mayo covered in the fridge for at least a week. Yours may last a bit longer. Keep in a cold part of the fridge. If it separates, give it a stir!
FAQs
Does vegan mayo taste like regular mayo?
Vegan mayo doesn’t taste exactly like regular mayo, but it is flavorful and can be used in the same way as regular mayo.
Can I use aquafaba for this recipe?
Yes, you can use aquafaba (the liquid in a can of chickpeas). Use about ¼ cup instead of soy milk.
What can I use instead of cane sugar?
In place of cane sugar, try beet sugar, agave nectar, maple syrup, or other liquid sweeteners.
Why is my mayo not getting thick?
There’s a good chance that you added the oil too quickly. You REALLY need to add it in a slow drizzle. If you added it too quickly, you can’t fix it, unfortunately.
You’ll need to start over. If your mayo has come together well and the oil is incorporated but it’s still a bit thin, you can add a little bit more oil. It will also thicken up a bit more in the fridge.
Conclusion
Give this vegan mayonnaise recipe a try instead of using storebought! You’ll be pleasantly surprised at how simple it is to make and how much flavor it will add to your foods.
It only takes a couple of minutes. Spread it on your tomato sandwich or make your favorite salad dressing with this easy vegan mayo recipe.
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Homemade Vegan Mayonnaise *
- Total Time: 10 minutes
- Yield: 2 Cups 1x
- Diet: Vegan
Description
Homemade Vegan Mayonnaise seems like a contradiction, but this recipe makes creamy, tangy homemade mayo that everyone at the table can enjoy.
Instead of an egg yolk base, this recipe uses soy milk and oil (and some other yummy stuff) to create a copycat version of mayo that goes perfectly with salads, sandwiches, or sauces.
Ingredients
- 1 cup vegetable oil
- 1/2 cup soy milk (or almond milk)
- 1/2 lemon, juiced
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- Pinch of cane sugar
- Salt, to taste
Instructions
- Add the soy milk to a food processor or immersion blender and process for about 1 minute until the milk becomes foamy.
- Then add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
- If you feel like the mayonnaise is a little too thin, you can add a little bit more oil to it.
- You can keep this cool in the fridge for about 1 week.
- Enjoy!
- Prep Time: 10
- Category: Sauce
- Method: Food Processor
- Cuisine: International
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